Riboli Wines
Restaurant Kitchen Manager Riboli Family Wines
Riboli Wines, Los Angeles, California, United States, 90079
We are seeking an experienced and dedicated Restaurant Kitchen Manager to oversee the operations of the Maddalena Restaurant located inside San Antonio Winery in Downtown Los Angeles. The ideal candidate will have a passion for creating exceptional culinary experiences, strong leadership skills, and a keen eye for detail. As the Kitchen Manager, you will be responsible for managing the kitchen team, ensuring food quality and safety standards are met, and optimizing kitchen operations for efficiency.
Duties and responsibilities include, but may not be limited to:
Complete opening and closing duties as assigned to set up the day for success.
Creating prep lists for all kitchen crew.
Support the preparation of all food items for the meal period and the next service.
Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
Troubleshoots any deficiencies of food items and/or any maintenance needs or safety hazards.
Able to work under pressure in a fast-paced and high-volume environment preparing on average 350-500 meals a day.
Performing the role of expeditor “expo” to set the pace and flow of the kitchen during rush hour.
Provide feedback, and support, and have a consistent overview of the pace and flow of the staff.
Able to multitask. Willing to cover, support and maintain the station if needed.
Develop all kitchen crew for cross-training and promotion.
Lead all roll out programs to the menu, seasonal items, and recipe changes.
Write/Approve the schedule for the Kitchen crew by forecasting business trends, outside elements, performance measures.
Ensures that all food products meet company recipe specifications for preparation and quality.
Inspects and approves dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.
Interface and communicate with GM on recipe adherence.
Creates and is responsible for the execution of corrective action plans for kitchen.
Interviews and selects new kitchen crew.
Conducts annual performance reviews on kitchen crew and Sous Chef
Interacts with Guests – table visits, complaints, special requests.
Leads all kitchen crew meetings.
Someone with excellent attendance and time management who is available to work weekends.
For training and development, employees may need to travel to our other locations including Ontario, and Paso Robles.
Qualifications:
Proven experience as a Kitchen Manager or similar role in a high-volume restaurant
Strong leadership and communication skills
Excellent knowledge of culinary techniques, food safety standards, and kitchen equipment
Ability to work well under pressure in a fast-paced environment.
Attention to detail and a passion for creating delicious dishes.
Understanding of inventory management and cost control principles
Flexibility to work evenings, weekends, and holidays as needed.
Certification in food safety and sanitation (ServSafe or equivalent) is preferred.
Benefits:
Competitive salary
Health insurance
Paid time off
Opportunities for advancement and professional development
Apply Now
#J-18808-Ljbffr
Duties and responsibilities include, but may not be limited to:
Complete opening and closing duties as assigned to set up the day for success.
Creating prep lists for all kitchen crew.
Support the preparation of all food items for the meal period and the next service.
Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
Troubleshoots any deficiencies of food items and/or any maintenance needs or safety hazards.
Able to work under pressure in a fast-paced and high-volume environment preparing on average 350-500 meals a day.
Performing the role of expeditor “expo” to set the pace and flow of the kitchen during rush hour.
Provide feedback, and support, and have a consistent overview of the pace and flow of the staff.
Able to multitask. Willing to cover, support and maintain the station if needed.
Develop all kitchen crew for cross-training and promotion.
Lead all roll out programs to the menu, seasonal items, and recipe changes.
Write/Approve the schedule for the Kitchen crew by forecasting business trends, outside elements, performance measures.
Ensures that all food products meet company recipe specifications for preparation and quality.
Inspects and approves dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.
Interface and communicate with GM on recipe adherence.
Creates and is responsible for the execution of corrective action plans for kitchen.
Interviews and selects new kitchen crew.
Conducts annual performance reviews on kitchen crew and Sous Chef
Interacts with Guests – table visits, complaints, special requests.
Leads all kitchen crew meetings.
Someone with excellent attendance and time management who is available to work weekends.
For training and development, employees may need to travel to our other locations including Ontario, and Paso Robles.
Qualifications:
Proven experience as a Kitchen Manager or similar role in a high-volume restaurant
Strong leadership and communication skills
Excellent knowledge of culinary techniques, food safety standards, and kitchen equipment
Ability to work well under pressure in a fast-paced environment.
Attention to detail and a passion for creating delicious dishes.
Understanding of inventory management and cost control principles
Flexibility to work evenings, weekends, and holidays as needed.
Certification in food safety and sanitation (ServSafe or equivalent) is preferred.
Benefits:
Competitive salary
Health insurance
Paid time off
Opportunities for advancement and professional development
Apply Now
#J-18808-Ljbffr